Fish in a coconut sauce on Basmati rice
This dish will become a family favourite. The Basmati and coconut will make you think this fish dish is served on a tropical beach.
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Loading... Ingredients
- 30 ml (2 tbsp) ghee or oil
- 1 onion, finely chopped
- 2 cloves of garlic, chopped
- 2 ml ground turmeric
- 5 ml (1 tsp) chilli powder
- 5 ml (1 tsp) ground coriander
- 1 x 400 ml can coconut milk
- 800 g firm white fish fillets (frozen is OK)
- 125 ml (½ cup) raisins
- 5 ml (1 tsp) salt or taste
- 750 ml (3 cups) cooked Spekko India Gate Classic Basmati Rice
- 15 ml (1 tbsp) finely chopped coriander leaves
- Red pepper to garnish
Method
- Heat ghee or oil in a frying pan and fry onion and garlic. Add spices and sauté for a few minutes.
- Add coconut milk, bring to the boil and simmer, uncovered, over a medium heat for about 10 minutes.
- Pat fish fillets with paper towel to remove any excess moisture and cut into bite-sized pieces. (If frozen, defrost before use).Add to the sauce with the raisins and simmer for 8-10 minutes or until the fish is cooked.
- Season to taste, serve on Spekko Basmati Rice and sprinkle with coriander.